Sekanjabin: A Sweet and Sour Ancient Persian Syrup and Drink

سکنجبین Sekanjabin is one of the oldest sweet and sour syrups in Iran, dating back to ancient times. Its name comes from serkeh (vinegar) and angabin (honey), and it was traditionally made with honey as its natural sweetener. This refreshing syrup, and the drink prepared from it (sharbat-e sekanjabin), is a summertime staple across Iran. 

I'm sharing this recipe in the middle of winter, inspired by a reader who recently asked if I had a sekanjabin recipe. Growing up in southern Iran, where summers are long and hot, sekanjabin was more than a drink; it was a ritual. On warm afternoons, my mother would place a bowl of this syrup in the center of a tray, surrounded by several crisp heads of lettuce. We would gather around the table or spread a picnic blanket under the shade of a tree, dipping lettuce leaves into the syrup. 

 Almost every time we had sekanjabin, my mother reminded us that sekanjabin was not only delicious but also medicinal, filled with healing properties, and a good source of vitamins. She always made sekanjabin with homemade grape vinegar. 

1- Sekanjabin with Sugar and Vinegar

Ingredients

-1/2 cup white vinegar or apple cider vinegar
-2 cups sugar
-2 cups water
- 1 small bunch of fresh mint, washed
-2 small seedless cucumbers, washed, peeled, and shredded (for the drink)Lime rind *optional

Method

1. In a heavy-bottomed pot, combine sugar and water. Place on medium heat, stirring until the sugar dissolves.
2. Reduce the heat and gently boil for 10-15 minutes. 
3. Add the vinegar and simmer for 30 minutes, or until the mixture slightly thickens. Taste and adjust the sweetness to your liking. (I often add 2 extra tablespoons of vinegar for a tangier syrup.)
4. In the last couple of minutes, add the fresh mint to the syrup. 
5. Remove from heat and let cool completely. Remove the mint leaves before serving.

Pour the sekanjabin into a small bowl and place in the center of a platter of lettuce leaves. Note: Sekanjabin is quite sticky!

Sekanjabin Drink (Sharbat-e Sekanjabin)

Ingredients

- Sekanjabin syrup (from recipe above)

-2-3 small seedless cucumbers, grated

-A few drops of rosewater 

-Ice and cold water

-Fresh mint leaves and lime slices, for garnish

Method

1- In a large pitcher, mix 1 part syrup to 4 parts water, adjusting for sweetness.

2-Stir in the grated cucumbers and a few drops of rosewater.

3-Add ice and serve chilled.

2- Sekanjabin with Honey and Vinegar

Ingredients

-1 1/3 cups honey (clover or orange blossom)
-1 cup water
-2/3 cup vinegar (white or apple cider vinegar)

Method

1. Follow the same cooking directions as in the sugar-and-vinegar recipe: combine honey and water in a heavy-bottomed pot over medium heat, stir until dissolved, then add vinegar and simmer until slightly thickened.
2. Skim off any foam that forms on the surface. 
3. Taste and adjust the sweetness. 

Pour the cooled syrup into a clean glass jar; seal it tightly and store it in a cool place.

Enjoy!